DIRECTIONS:

1. Preheat oven using 170°C. Prepare a 10” x 10” or 25cm baking tray and line with silicon mat or parchment paper over the design template. Grease the silicon mat/parchment paper with vegetable oil.
2. Beat 3 egg yolks with 35g of sugar for about 8-10 minutes till it forms into a thick pale yellow mixture.
3. In a separate bowl, combine 60g of water, 40ml vegetable oil and ½ tsp vanilla essence.
4. Pour in slowly in addition to the egg yolk mixture, till it is fully incorporated with the egg yolk mixture.
5. Sift in 80g of cake flour and continue to beat till batter is sticky.
6. In 3 separate small bowls, add 2 tsp of egg yolk batter & 1 tsp of cake flour in each small bowl.
7. In a separate bowl, beat 1 egg white till glossy and stiff peaks are about to form, add a pinch of corn flour and continue to beat until stiff.
8. Add 2 tbsp of the egg white mixture to each small bowl and set aside the remaining egg whites mixture.
9. Add 1/8 tsp of cocoa powder to one of the bowl and mix well.
10. Add black food colouring to one small bowl and mix well.
11. Transfer the 3 bowls of pattern mixture into 3 separate piping bags.
12. Pipe the black coloured pattern mixture to draw the eyes and nose of the bear. Put inside oven to bake for 1 min.
13. Once the eyes and noses are baked, pipe the white and brown pattern mixture to draw the bear’s snouts. Bake in oven for another 1 min.
14. Once the snouts are baked, pipe the remaining white and brown mixture to draw the bear’s faces on top of the snouts. Bake further for another 1 min.
15. Add ¼ tsp of red food colouring to the egg yolk batter.
16. In a big mixing bowl, beat 3 egg whites with 30g caster sugar until it turns glossy and stiff peaks, add in 1tsp of corn flour and continue to beat till stiff.
17. Mix in the remaining egg white and mix well.
18. Add the egg white mixture, 1/3 at a time, to the egg yolk batter and fold in using the spatula.
19. Dust the baking tray light with some cake flour to avoid cake sticking to the silicon mat.
20. Pour batter onto the baking pan with baked patterns. Spread the batter evenly using the spatula. Gently tap pan onto the table to release any air pockets.
21. Bake in preheated oven for 15mins. Remove from oven and cover with a new sheet of parchment paper. Invert the pan onto a wire rack and unmould the cake.
22. Gently peel of the silicon mat and use a new sheet of parchment paper to cover the top of the cake to allow latent heat to escape for about 5 minutes.
23. Invert the cake onto the silicon mat and roll up the cake and leave it to cool for 15mins.
    

    To make the whipped cream filling:

24. Dissolve the gelatine powder completely in hot water.

25. Using an electric beater, whip the cream with sugar using high speed till it becomes glossy and stiff peak, add in the gelatine solution. Continue to beat for another min.

26. Put in the refrigerator to chill until ready to use.

    To assemble:

27. Dissolve 10g sugar in 20g of hot water.

28. Unroll the cake and brush the cake with the sugar syrup and spread cream filling evenly, leaving a 3cm space at the opposite end.

29. Wrap the cake with parchment paper and twist both ends to secure the roll.

30. Refrigerate for at least an hr and slice off both ends of the deco roll before serving.

DIRECTIONS:

1. * Preheat oven to 170-180°C. (One Bowl Method)
2. Melt Butter and set aside to cool.
3. Mix eggs, milk and banana puree till well combined.
4. Sift all dry ingredients into bowl. Mix on low speed to combine.
5. Slowly add wet mixture into dry ingredients.
6. Slowly add melted butter/oil into mixture and mix till well combined.
7. Once fully incorporated, divide into 2 equal portions using a weighing scale into greased and lined 6” tins. About 500g each.
8. Bake for 40-50 mins till a cake tester comes out clean.
9. Unmould and cool the cake onto a rack.
10. *Keep at room temperature for up to 3 days or keep chilled for up to 7 days.
11. Prepare a Bain Marie/Water Bath.
12. Combine egg whites and sugar in a grease proof metal/glass bowl.
13. Over a steaming Bain Marie, heat the mixture gently while stirring regularly.
14. To test if the egg white mixture is ready, rub it between your fingers to feel if the sugar has dissolved.
15. Once ready, remove from the heat.
16. Using the whisk attachment, start at med till a solid white meringue forms and then switch to Med High. It takes about 5 minutes.
17. Once the mixing bowl feels cool to touch, switch to the Paddle attachment.
18. At low speed, add butter cubes one at a time until fully incorporated.
19. Turn to med high speed and whip for 2-5mins.
20. Add cookie butter and cinnamon to taste. Whip till incorporated.
21. This buttercream keeps up to 7 days.